Arugula and Pear Salad with Toasted Walnuts

"Splurge on a high-quality olive oil because of the superior flavors it offers to this simple salad," says Cooking Light Advisory Panelist and Chef Efisio Farris.

Yield: 4 servings

Ingredients

• 1  tablespoon  minced shallots
• 2  tablespoons  extra-virgin olive oil
• 2  teaspoons  white wine vinegar
• 1/4  teaspoon  salt
• 1/4  teaspoon  Dijon mustard
• 1/8  teaspoon  freshly ground black pepper
• 6  cups  baby arugula leaves
• 2  Bosc pears, thinly sliced
• 1/4  cup  chopped walnuts, toasted

Preparation

1. Combine first 6 ingredients in a large bowl; stir with a whisk. Add arugula and pears to bowl; toss to coat. Place about 1 1/2 cups salad on each of 4 plates; sprinkle each serving with 1 tablespoon walnuts.

Nutritional Information

Calories:

168

Fat:

12.5g (sat 1.5g,mono 5.7g,poly 4.6g)

Protein:

2.5g

Carbohydrate:

15.1g

Fiber:

3g

Cholesterol:

0.0mg

Iron:

0.7mg

Sodium:

164mg

Calcium:

106mg